Spiced Crusted Pork Tenderloin Cook Illustrated Weight Watcher F Recipes

SPICE-CRUSTED ROAST PORK TENDERLOIN

Steps:

• Preheat oven to 450ºF. Line a small roasting pan with foil (or coat with cooking spray).
• In a small bowl, combine salt, garlic, oregano, thyme, cumin and coriander; rub all over surface of pork.
• Coat a large nonstick skillet with cooking spray and heat over high heat; brown pork on all sides, turning every 3 to 4 minutes with tongs.
• Transfer pork to prepared pan; roast until pork reaches an internal temperature of 145ºF, about 5 to 10 minutes. Let rest at least 3 minutes before thinly slicing. Yields about 3 ounces per serving.

WEIGHT WATCHERS MAPLE-MUSTARD PORK TENDERLOIN WITH CARAMELIZED

Steps:

• Preheat oven to 425ºF.
• Trim fat from pork. Place pork on a broiler pan coated with cooking spray.
• Combine mustard, 2 tbsp maple syrup, rosemary, salt and pepper in small bowl; brush over pork.
• Insert meat thermometer into thickest part of pork. Bake at 425ºF for 25 minutes or until thermometer registers 160ºF.
• While pork is baking, heat nonstick skillet over medium-high heat untilpar hot. Add apples, and saute 5 minutes or until lightly browned. Reduce heat to low, and add 4 tbsp maple syrup.
• Simmer 10 minutes or until apples are tender, stirring occasionally.
• Cut pork crosswise into slices; spoon cooked apples over pork.

SPICED CRUSTED PORK TENDERLOIN-COOK ILLUSTRATED-WEIGHT WATCHER F

Steps:

• Turn all the gas burners to high, cover and heat the grill until hot, about 15 minutes. leave the primary burners on high and turn off the other burners. Adjust the primary burner as needed to maintain the grill temperature around 350 degrees.
• Meanwhile, combine the mustard seeds, cornmeal, coriander seeds, peppercorns, sugar and salt in a bowl, mixing well (This can be done a day ahead) Pat the pork tenderloins dry with paper towls. Place the cornstarch in a shallow dish. In a second shallow dish, whisk the egg whites together until foamy. Working with 1 tenderloin at a time, lightly coat with the cornstarch, dip in the egg whites and sprinkle evenly with the spice mixture, pressing gently to adhere. Transfer the tenderloins to a plate and lightly coat with vegetable oil spray. (This can be done in advance 2 - 4 hours before serving).
• Clean and oil the cooking grate. Plate the tenderloin on the hotter part of the grill and cook until browned on all sides, 6 - 8 minutes, turning as needed. Slide the tenderloins to the cooler part of the grill and continue to cook, covered, until the meat registers 140 to 145 degrees on an instand read thermometer, 6 - 12 minutes longer.
• Transfer the port to a carving board and let rest for 5 minutes. Cut into 1/4" thick slices and serve.